Pumpkin and blue cheese pizzas recipe
Created by The Tesco Recipes team
If your ideal Friday night-in features pizza, we have just the recipe. This super-tasty creation is topped with roasted chilli pumpkin and tangy blue cheese, perfect for a spooky Halloween dinner, but we think it's too good to save for one night a year!
See method- Serves 4
- 1 hr 10 mins
- 570 calories / serving
- Freezable
- Vegetarian
Ingredients
- 500g pumpkin or butternut squash, scrubbed, deseeded and cut into 1cm slices
- 2 red onions, cut into wedges
- 1 tsp crushed chillies
- 1 tbsp olive oil
- 3 tbsp maple syrup
- 2 x 2-pack sourdough pizza bases
- 180g fresh arrabbiata sauce
- 250g pack pizza mozzarella, drained and torn
- 150g British blue Stilton, crumbled
- 4 fresh thyme sprigs, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 2390kJ 570.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 16g
of the Reference intake
Carbohydrate 70.1gProtein 18.7gFibre 4.6g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Add the pumpkin and onion to a large baking tray, scatter with the crushed chillies, then drizzle with the oil and 2 tbsp maple syrup. Season, toss to coat, then roast for 25-30 mins or until tender and golden.
- Spread the pizza bases with the arrabbiata sauce, leaving a 1cm border. Arrange the pumpkin and onions on top, then scatter with mozzarella and blue cheese.
- Bake for 7-9 mins until golden and crisp, then scatter over the thyme and drizzle with the remaining 1 tbsp maple syrup. Any leftover pizza will keep in the fridge for 3-4 days.
- See more Pizza recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
